ALMOND-ORANGE TOSSED SALAD
Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much. -Lavonn Bormuth Westerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.
Nutrition Facts :
ALMOND & MANDARIN ORANGE SALAD
I got this delicious mandarin orange salad recipe from my sister. She's always coming up with a new recipe. This particular salad struck the whole family; it's become a standby for us all. -Anita Beachy, Bealeton, Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 372mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
ORANGE AND ALMOND SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
- In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.
WENDY'S ALMOND ORANGE SALAD
Make and share this Wendy's Almond Orange Salad recipe from Food.com.
Provided by Lennie
Categories Citrus
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tear lettuce into bite-size pieces and set aside.
- Combine dressing ingredients (oil through to dried onion flakes) and whisk well-- you can do this in your processor if you wish.
- In a nonstick frying pan, melt butter and add brown sugar-- over low or med-low heat.
- Add slivered almonds and, stirring constantly, allow almonds to candy.
- Remove and cool.
- Shortly before serving, toss lettuce with dressing, drained oranges and candied almonds.
WENDY'S MANDARIN CHICKEN SALAD
I received an email today with this copycat recipe listed. It appears to be different from the other one that is already posted on Zaar. "Everyone's favorite salad. Fresh greens, tender chicken, succulent oranges, and tasty toppings. It's the salad that'll satisfy any craving."
Provided by senseicheryl
Categories Salad Dressings
Time 35m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 15
Steps:
- Add the dressing ingredients in a mixing bowl and blend with a mixer until combined. Chill before serving.
- As the dressing chills, add chicken breasts to a pot of boiling water. Reduce the heat, cover and simmer for 25 minutes or until cooked.
- Once the chicken is tender and no longer pink, remove from the pot and cut into bite sized pieces.
- Combine chicken and other remaining salad ingredients in a bowl.
- Toss the salad with the dressing and serve.
Nutrition Facts : Calories 358.4, Fat 12.6, SaturatedFat 2, Cholesterol 73.7, Sodium 521.1, Carbohydrate 31.4, Fiber 6.4, Sugar 21.7, Protein 31.8
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